- 1-1/2 pounds shelled hazelnuts, skins removed
- 3/4 cup canola oil
- 1-1/2 pounds bittersweet chocolate, chopped
- 3 milk chocolate Toblerone candy bars (3.52 ounces each), chopped
- Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste.
- In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm.
- Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm.
- Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.
Originally published as Gianduja in Country Woman Christmas Annual 2011, p67
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